Today was a long-awaited visit. I requested a pairing.The Champagne was one I had the other day, a blend of 75% Pinot and 25% Chardonnay. The specialty was a double consomme.I also had the Yamaguchi Oomine sake, served chilled. It was fruity. The Spanish mackerel had crispy skin and was moist inside, perfectly cooked. The sauce made with Kururi Benishin Daikon added a refreshing acidity that paired well with the sake.Next was a South African Chenin Blanc, served with red eggplant, Hokkaido red sea urchin, and kombu jelly, accompanied by crispy cucumber and yuzu. An interesting combination.Then came a Loire rosé, made from Pinot and Gamay, served with clam broth and sautéed lotus root with tomato.I enjoyed a Burgundy Saint-Bris Sauvignon Blanc with a jade ginkgo risotto, which paired wonderfully with the Sauvignon Blanc. The dish also featured pork Bolognese.Next was a Burgundy Chardonnay, served with crispy Kinmedai (golden eye snapper) and sautéed girolle mushrooms with the stems of seaweed turnip, which were also crispy.I had Mercurey, a Pinot, with grilled beef from Tokushima Awa, perfectly cooked, along with shiitake mushrooms.For dessert, there was peach ice cream, a rich pudding topped with figs, and coffee with chocolate cake.The two of them run the place. They seemed busy, but the dishes were truly unique. As expected, the flavors were exquisite. I will definitely visit again.
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